Spaghetti Carbonara Recipe
Pasta with pancetta, egg, and pecorino cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Optional Garnish
Method
Cooking the Pasta
- 1
Boil the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
Preparing the Sauce
- 2
Cook the Pancetta
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside, keeping the rendered fat in the skillet.
- 3
Mix the Eggs and Cheese
In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Season with freshly ground black pepper.
Combining Ingredients
- 4
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the pancetta (off the heat). Toss to combine, ensuring the pasta is coated with the pancetta fat.
- 5
Add Egg Mixture
Quickly add the egg and cheese mixture to the pasta, tossing rapidly to create a creamy sauce. If the mixture seems too thick, gradually add reserved pasta water until the desired consistency is reached.
Serving
- 6
Plate the Carbonara
Serve immediately, garnished with additional Pecorino Romano cheese, freshly ground black pepper, and chopped fresh parsley if desired.